鲜荔枝加工干制,历史悠久。成品肉厚,味香甜,历来为自尝及送礼佳品,远销国内外。加工荔枝干的品种,多采用怀枝、糯米糍,尤以糯米糍为佳,制成品肉厚核小,蜜甜醇香,近年来因糯米糍价高较少加工。制成干果的比率依品种、气候条件和加工技术不同稍有差异。制成品100kg,原料糯米糍需400-500kg,怀枝则只需350-380kg。加工方法分日晒和热干燥(火焙或热风干燥)。以日晒和热风干燥成品品质较佳,火焙次之。
关键词:荔枝干;果糖;葡萄糖;蔗糖;褐变 [gap=993]Key words:dried litchi;fructose;glucose;sucrose;browning
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荔枝除鲜食外,还可以制作成荔枝干和果汁等食品。
In addition to taste Litchi freshly, dried and made into juice and cook with other food are the good choice.
利用固相微萃取(SPME)、GC - MS研究荔枝鲜果,半干型荔枝干以及焦化的荔枝干的香气成分。
The aromatic components of fresh litchi and dried litchi was studied by SPME and GC-MS in this paper.
荔枝干风味饮料原料最佳配比为:可溶性固形物含量为10%左右的荔枝干原汁,再添加10%的蔗糖和0.18%的柠檬酸。
The optimum formula for the soft drink was as follows: dried litchi juice with soluble solids content about 10 percent, additional 10 percent sugar and 0.18 percent citric acid.
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